The Rules Of Texas Red Chili

We're planning a big backyard party out here in Austin in the next couple of weeks now that day time temps have left the hundreds. We're putting out brisket,Texas Red,Pintos with plenty bacon and jalapenos,potato salad,cabbage braised with ham shanks and bourbon pudding. At a menu planning meeting with the rest of the crew we were all drinking when the topic of Texas Red came up. I couldn't believe how many people had bad information on an authentic recipe. Here are the sole ingredients of Texas Red

1.Beef Chuck cut into cubes 2.Fat,preferably beef suet 3.Chili powder[out in these parts Gebhardt is king] 4.Garlic,lots of fresh garlic 5.Stock or water if you don't have the time to make a batch of authentic stock 6.Masa,for thickening That's about it. Backstory: http://www.scrumptiousche...The-Rules-of-Texas-Red How do you make your Texas Red?

Due to the dubious origin of the absolute FIRST Bowl of Red, I doubt that anyone has THE recipe used to make that first bowl. Like other foodstuffs such as potato salad and coleslaw, there is no one identifiable, original recipe. So, that being said, may I offer for your consideration the following recipe from the lady Mar52 mentions above - Jane Butel's passionate cookbook titled "Chili Madness", (1st Edition"):Pecos River Bowl of Red 3 Lbs Lean Beef, course chili grind OR 1" cubes 2 TBSP Lard, Butter or Bacon Drippings 1 Lg Onion, coarsely chopped 3 Medium Cloves Garlic, finely chopped 4 TBSP Ground Hot Red Chile 4 TBSP Ground Mild Red Chile 2 Tsp Ground Cumin 3 C Water 1 1/2 Tsp Salt

Melt lard, butter or drippings in a large heavy pot over medium heat. Add onion and cook until translucent

In a bowl, combine the meat with the ground chiles, garlic and cumin.

Add to the pot and stir until browned

Add water and salt. Bring to a boil then lower heat to a simmer, uncovered for about 2 1/2 - 3 hours, stirring occasionally until meat is tender and flavors are well blended.

According to Frank X. Tolbert in A Bowl of Red, "The 'original' was simply bite-size or coarsely ground beef or other mature meats cooked slowly and for a long time in boon companionship with the pulp of chili peppers, crushed powder from the curly leaves of oregano, ground cumin seeds, and chopped garlic cloves." If ever there was an authority on Texas chili, Tolbert was it ... which is not to say there aren't nearly as many variations as there are cooks.

According to Frank X. Tolbert in A Bowl of Red, "The 'original' was simply bite-size or coarsely ground beef or other mature meats cooked slowly and for a long time in boon companionship with the pulp of chili peppers, crushed powder from the curly leaves of oregano, ground cumin seeds, and chopped garlic cloves." If ever there was an authority on Texas chili, Tolbert was it ... which is not to say there aren't nearly as many variations as there are cooks.

According to Frank X. Tolbert in A Bowl of Red, "The 'original' was simply bite-size or coarsely ground beef or other mature meats cooked slowly and for a long time in boon companionship with the pulp of chili peppers, crushed powder from the curly leaves of oregano, ground cumin seeds, and chopped garlic cloves." If ever there was an authority on Texas chili, Tolbert was it ... which is not to say there aren't nearly as many variations as there are cooks.

I'm surprised that his ingredients do not include some sort of onions. After looking at a lot of old Texas chili recipes, I came up with this essential ingredients list:

BeefFatWaterChilesCuminOnionsGarlicSalt My chilis use additional ingredients, because I am not a purist and other people besides me eat it. Bacon, pork, oregano, sugar, green bell peppers and ..... BEANS! I mix and match types of chiles according to what's around. For instance, I cannot find smoked habaneros around here anymore. I used to use them.

These are the rules for Terlingua International Championship "Texas Red Chili" Cook-off........looks pretty basic to me.......... 1. Chili must be cooked on site the day of the cookoff from scratch. "Scratch" means starting with raw meat and using regular spices. "Scratch" means starting with raw meat and spices. Commercial chili powder is permissible, but complete commercial chili mixes are NOT permitted.

2. Chili must be prepared out in the open in as sanitary a manner as possible.

The picture of that Bowl of Red that Michael Stern posted looks like it could burn all the way down!

As I recall, it is hot, but not murderous. I recently was eating hot fried chicken in Nashville, and thought that some of the hot versions there were hotter than any bowl of red I've ever had or any incendiary barbecue sauce. I didn't dare try any Nashville "extra hot."

Frank X. Tolbert's daughter has a restaurant in Grapevine, TX (DFW airport vicinity) which serves her father's Texas Red. At the restaurant, it is excellent. (The frozen variety which I once bought at a local grocery was a HUGE disappointment; others must have agreed because I haven't seen it for a few years). http://www.tolbertsrestaurant.com/

1/4 lb Fat[ I use clarified bacon fat but beef suet would be more traditional ] 5 lbs Beef Tips [Chuck Roast cut into cubes is best but you may use the product labeled beef tips in the market] 1/2 Cup Chili Powder[Gebhardt is king in Texas but if you can't find it use common sense and buy a good brand. Preferably from a market that sells a fair amount of it so it's fresh. If you have access to a genuine Mexican market then you can find the really good stuff and get a pure chile powder like Guajillo] 2 T. Cumin[I like to buy the seeds,toast them on a comal,then grind them in a spice grinder but powdered cumin will work just fine 2 T. Ground Oregano aka Mexican Oregano[Not the Italian kind, this Oregano is sold as a powder and is essential in this dish] 1 T. Salt or to taste 1 T. Cayenne [obviously if you'd like to ratchet up the heat just add more] 1 bulb Garlic [Freshly minced garlic,not the stuff that sits in a jar of oil in your fridge] 2 quarts Stock[I use chicken which is not traditional, beef is recommended here for purists. If you don't have time to make stock the brand Better Than Bouillion is surprisingly good] 1/2 Cup Masa Harina [If you can't find masa mix in your part of the country, corn meal will do just fine-the finer grind the better] 1/2 Cup Water Technique: *Heat fat til it shimmers *Brown beef thoroughly *Add seasonings and simmer two to three hours or til meat can be easily cut with edge of fork *Defat *Add stock,bring to boil, *Add slurry of masa mix/water *Simmer 30 minutes * Adjust flavors

The picture of that Bowl of Red that Michael Stern posted looks like it could burn all the way down!

As I recall, it is hot, but not murderous. I recently was eating hot fried chicken in Nashville, and thought that some of the hot versions there were hotter than any bowl of red I've ever had or any incendiary barbecue sauce. I didn't dare try any Nashville "extra hot."

I use the Dinosaur BBQ Cookbook recipe. It is no doubt not authentic but it is none the less awesome. It has in addition to the ingredients mentioned above, a stick of cinnamon and at the last minute is finished with oregano, lime juice and cilantro. Its our favorite chili recipe and it'd probably get me drummed out of Texas...but then I'd have to go there first.